I had been looking for a fun, challenging hobby for a long time. That might sound strange, but I wanted more relaxation and enrichment in my life at the same time. My interest was in making coffee. But how do you actually become a home barista?

Coffee making as a passion

I am Ronald Krikke, 60 years old and working as a biological crop protection specialist in tomato cultivation, and I would love to tell you about my passion for coffee making.

It all started in Den Bosch, where I discovered a patisserie that served delicious coffee in combination with a 'Bossche bol' made from their own recipe. I was incredibly fascinated by the whole coffee-making spectacle. Unfortunately, this business eventually closed. I then had a choice: look for another coffee shop, or start making it myself. After reading a lot about making different coffees, I eventually ended up at an espresso shop in The Hague. Here I was extensively informed about coffee and how to make it. After getting the necessary information about choosing a good machine, I left with a great espresso machine and coffee grinder. All the necessities for a home barista were in, so it was time to get to work!

Experimenting with coffee

I started experimenting, with the goal: to make 30 ml of coffee in 22 to 24 seconds, which should not taste sour or bitter. However, it was much harder than expected to achieve this goal in a short time. Adjusting the coffee grinder, using the right amount of coffee, and the way of tamping are all actions that require a good deal of skill. "What have I gotten myself into?", was my first reaction, but I certainly didn't want to give up. I continued until I had achieved my goal and after much wasted coffee, I finally succeeded in making my first successful espresso.

Grinding coffee beans

The correct grind depends on the type of coffee you want to make. For an espresso, the grind should be as fine as possible, while for an americano, the coffee beans can be ground coarser. I had to regularly adjust my bean grinder to a finer or coarser grind, which I found very strange at first. I discovered that this was due to weather changes: temperature fluctuations mean that you have to adjust your grinder regularly. Eventually, I got the adjustment under control.

Tamping ground coffee

For a cup of espresso, you use about 7 grams of ground coffee. Then the coffee needs to be tamped. Among other things, the degree of tamping determines the brewing time of the espresso. This is also something you have to get a feel for. After a lot of practice, I finally succeeded.

Acidity and bitterness of coffee

When I didn't yet have a feel for adjusting the grinder and tamping the coffee, the espresso often tasted too bitter or too sour. In general, the coarser the grind, the more sour flavors the coffee has, and the finer the grind, the more bitter the coffee taste is.

Frothing milk: make a delicious cappuccino

There are several methods to make a foamy cappuccino or latte macchiato. You can froth the milk by hand, using a whisk or with an (electric) milk frother. So it will be no surprise to you if I also say here that practice makes perfect. I watched all kinds of YouTube videos for this, read about it, and experimented a lot with different types of milk. Eventually, the first figures started to appear! My preference for milk type is organic whole milk.

Maintenance and cleaning of the espresso machine

A coffee machine also requires the necessary attention. To extend the life of the coffee machine, it is important to clean your machine regularly. With every kilo of coffee, I clean the filter holder with a suitable cleaning agent. I do this in combination with a blind filter.

Want to become a home barista?

So, the circle is complete. From grinding the coffee beans to maintaining your espresso machine, it all contributes to your perfect cup of coffee. It's not easy, but if you have enough passion for coffee, you too can become a home barista!

I wish you good luck,

Ronald Krikke